Luscious Lemon Curd Cookies

Luscious Lemon Curd Cookies are the ultimate cookie, balanced in both flavour and texture. They have a rich, crumbly, slightly salty shortbread cookie and a bold, zesty lemon curd filling. They’re elegant enough for a spring tea party, yet simple enough to bake on a Tuesday when you’re craving a little pick me up.

Forget the saying ‘when life gives you lemons, make lemonade’… I say it’s the perfect time to make homemade lemon curd! No one can resist this tart and tangy treat on Mini Cheesecakes, on Mini Pavlovas, or in classic French Lemon Curd Tarts.

Lemon Curd Cookies

There is a particular kind of magic that happens when you combine buttery, melt-in-your-mouth shortbread with the sharp, electric zing of homemade lemon curd. It’s like capturing a piece of summer—even if you’re making these in the middle of winter.

If you are used to baking “dump and bake” cookies, these will take a little more time (but not as much as roll and cut cookies). It takes time to chill the dough, and a little more time for the curd to set. But I promise you, the reward— lemon thumbprint cookies that balance elegance with that addictive, tangy kick—are worth every extra minute of patience.

If you’re short on time, you can shave a few minutes off this cookie recipe by using store bought lemon curd. However, for the BEST flavour results it is best to use real lemon juice and make your own using one of these two recipes:

• Quick lemon curd recipe that uses cornstarch as a thickener
• Classic curd recipe which features egg yolks as a thickener.

Whichever method you choose, you’ll sure to love these bright and cheerful citrus forward cookies.

Ingredients in Lemon Curd Cookies

For this recipe you will need mixing bowls of various sizes, measuring cups and spoons, a baking sheet(s), a piping bag, and parchment paper. A microwave is handy tool for melting the white chocolate, otherwise you can use the double boiler stovetop method.

If you don’t want to drizzle the white chocolate, you can dip the cookies once the curd has set or skip the white chocolate drizzle altogether.

• Butter
• Powdered Sugar
• Vanilla Extract
• Lemon Zest
• All Purpose flour
• Lemon Curd
• White Chocolate Chips
• Milk or Coconut Oil

Classic shortbread recipes do not contain eggs only all-purpose flour, unsalted butter and powdered sugar (not granulated sugar). However, in this recipe the vanilla extract and fresh lemon zest add additional flavour to the cookie base.

You can use either milk or coconut oil to thin out the melted white chocolate chips and make it easier to drizzle.

How to Make Lemon Curd Cookies

Make the Dough

To make the cookie dough, beat 1 cup unsalted butter, ½ cup + 2 tablespoons of powdered sugar, 1 teaspoon of vanilla extract, and the lemon zest until smooth in a large bowl or stand mixer fitted with a paddle attachment. Gradually add 2 cups of flour on a low speed. Mix until combined.

Transfer the dough to a piece of parchment paper and roll the dough into a log about 1 ½” in diameter. Press gently with your hands around the log and refrigerate for 1- 2 hours until firm.

Slice and Bake

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.

When the dough is firm, remove it from the refrigerator and let sit on the counter for just a few minutes. Unwrap the parchment paper. Slice cookies from the roll ¼” thick with a serrated knife or roll and cut with cookie cutters.

Bake for 15 minutes until cookies are a light golden colour. Remove cookies from the oven. Immediately use a spoon to gently press down the center of each cookie to make space for lemon curd. Cool cookies for a few minutes on baking sheets then transfer them to a wire rack to cool to room temperature.

Finish the Cookies

Stir 1/2 cup lemon curd in a bowl until it is a nice consistency. Spoon 1 teaspoon Lemon Curd on the centre of each cookie.

Melt the white chocolate chips in a small bowl in the microwave on 50% power for 30 seconds at a time, up to 2-3 intervals. Add a teaspoon of milk, or coconut oil if you prefer.

Place melted white chocolate into a piping bag and drizzle back and forth over the lemon curd.

Storage and Make Ahead Directions

Refrigerate cookies in an airtight container (in a single layer) for 3-5 days. Or freeze cookies on a baking sheet then transfer to a freezer bag and freeze for up to 3 months. 

Make ahead instructions: If you like freshly baked cookies on demand, make and freeze the roll of dough for up to 3 months.

Recipe Tips and Tricks

• For the glaze, do not heat for more than 30 seconds at a time to prevent scorching the chips.
• You can refrigerate the log for several hours. Let it warm up on the counter for up to 5 minutes before slicing if it is too crumbly.
• Slice each cookie ¼” up to ⅓”.
• You can roll the cookie dough and use a cookie cutter. For even slices, use a ruler.
• Make your lemon curd or use storebought.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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